INGREDIENTS
- 4 cups raw cauliflower florets
- ¼ cup heavy whipping cream
- 2 Tbsp butter
- 2 Tbsp chopped canned green chilis (mild)
- 4 oz Mexican Chorizo (you’ll cook and use ⅓ cup for this recipe
- ½ cup shredded sharp cheddar cheese
- 1 1/2 dl revet ost
- ⅛ tsp kosher salt
- 1 Tbsp chopped fresh cilantro
INSTRUCTIONS
- Spread your cauliflower out in a microwave safe casserole dish. Microwave for 10 minutes or until partially tender.
- Meanwhile, cook your Chorizo in a small saute pan and drain off the extra fat. Measure out ⅓ cup of the cooked Chorizo for this recipe and reserve any extra for another use.
- Remove the cauliflower from the microwave and stir in the heavy whipping cream, butter, chopped chilis, cooked Chorizo, shredded cheddar, salt, and chopped cilantro.
- Once it’s fully combined, bake in a preheated 375 degree (F) oven for 15 minutes or until the cauliflower is fork tender and the cheese is melted and bubbling. Serve hot.
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